Cook unpeeled potatoes and minced shallot in boiling vegetable broth. Make sure that potatoes are fully submerged. Reduce the heat to cook them at a simmer.

After approx. 15 min if a fork goes easily into the potato, they are done. If not, let them cook for a few more minutes, but keep checking! You want them to be perfectly cooked but not too much that they fall apart. Once potatoes are done, drain them, reserving 1 cup of the broth for the dressing. If you are not using new potatoes, peel them.

Prepare the dressing by mixing the reserved cup of broth together with mustard, vinegar, oil, salt, and pepper.

Immediately slice potatoes into ½ cm slices and place them in a large bowl. While still warm, toss potatoes with dressing. Let the potatoes rest at room temperature for 4-6 hours. In this way they will absorb flavors and acquire a nice texture.

Sprinkle chives and/or parsley before serving.

Tip: At home we love the version with crunchy bites of bacon on top!

For this recipe, I recommend to use new potatoes, these are freshly, immature harvested potatoes of any variety. Look for them in late spring or early summer, at the very beginning of the potato harvest. With their thinner skin, you will not need to peel them and will benefit of more flavor and higher nutritional values. If new potatoes are not available, you need to find waxy (medium to low starch) potatoes, because they hold better their shape when boiled and sliced.

This was a total hit in our saturday night girlie evening yesterday night!!! I have to say the taste of this potato salad is quite unique BUT the key is the quality of the ingredients, not only the star of the dish, the potato, but the veggie broth. I recommend you all try it, really, really good! Gracias Pattita!!!! Keep the recipees coming please. Love your blog!!! 😘😘